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BREAKFAST BOUNTY

From: http://www.vogue.co.uk/beauty/

1oz millet
1oz of gluten-free jumbo rolled oats
1/2oz of coarse grain polenta
1 pinch of cinnamon and cloves
1/2oz of chopped almonds
sprinkle of dessicated (unsweetened) coconut
Enough water and almond milk (half of each) to cover everything generously.

Add the ingredients to a medium-sized saucepan the night before, mix thoroughly and pop into the fridge.

By morning your porridge will already be well on its way to “cooked”, but give it heat for another 10 minutes and you’ll have a nutritionally dense porridge that releases energy slowly, fills you up with good carbohydrates and tastes great.

Calgary’s Green Smoothie

Well-known topic around the Vogue office. Everything, except the frozen ingredients, can be assembled the night before and stored in the refrigerator. Throw the following in a blender – measurements are broad approximations, and experimantation and substitutions are encouraged.

1 cup coconut water
1 cup almond milk
1/2 cup pomegranate or cherry juice
1 large handful frozen kale
1 cup frozen pineapple or mango
1/2 cup frozen blueberries
Half an avocado
Half a courgette
1 large spoonful almond butter
1 spoonful coconut oil
Rice protein powder (please use rice not whey protein!)
2 tablespoons greens powder
1 tablespoon flax powder
2 tablespoons chia seeds